Chipotle Zucchini & Fennel Dip
Zucchini is the most versatile of squashes. It can be fried, roasted, baked into bread, served fresh with salad, and the list goes on. Its springy texture absorbs flavor exceptionally well, and its subtle bitterness is highlighted best with a zesty sweetness (which is probably why it tastes so good with a little sprinkle of lemon juice). But for every zucchini lover, there is a loather who needs to see the light. Farro presents a way to disguise zucchini in plain sight.
Images courtesy of Brooklyn Supper.
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Recipe
Chipotle Zucchini Fennel Dip
- 2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)
- 1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)
- 6 tablespoons extra virgin olive oil, divided
- smoked sea salt (or regular sea salt)
- freshly ground black pepper
- 3 tablespoons chipotle hot sauce, plus more for serving
- 4 (1/2-inch thick) slices ciabatta, cut into triangles
Directions
- Preheat oven to 400 degrees F.
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